Directions
Makes about 6 1/2-cup servings
1/2 cup dry quinoa, well-rinsed
1 1/2 cups vanilla rice milk
2 tablespoons raisins
1 cup chopped fresh or canned apricots
1/4 teaspoon vanilla extract
To thoroughly rinse quinoa, cover it with water in a mixing bowl, and then rub it between the palms of your hands. Pour off the cloudy liquid through a strainer and then repeat the process two or three more times, until the rinse liquid remains clear.
Combine quinoa and rice milk in a medium saucepan. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in raisins, apricots, and vanilla. Cook an additional 2 minutes. Serve warm or chilled.
Quinoa keeps well in the refrigerator. Cool leftovers to room temperature, place in a covered dish, and refrigerate for up to three days.
Nutrition Information
Per 1/2-cup serving:
106 Calories
1.4 g Fat
0.1 g Saturated Fat
12.3% Calories from Fat
0 mg Cholesterol
2.4 g Protein
21.4 g Carbohydrate
8.3 g Sugar
1.5 g Fiber
26 mg Sodium
90 mg Calcium
1.5 mg Iron
3.1 mg Vitamin C
302 mcg Beta-Carotene
0.9 mg Vitamin E
This recipe is from the NEW BOOK
The Cancer Survivor’s Guide: Foods that Help You Fight Back!
For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.
View The Cancer Project Recipe of the Week Archive.
Resources | Protective Foods
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